A Scottish bakery has changed the recipes of some of its most popular products in order to make them healthier for consumers.
Aberdeenshire's Chalmers Bakery has begun to reduce the amount of salt it uses, as well as decreasing the level of trans fats coming from butter in some baked goods, in line with the Scottish Food and Drink Federation's (SFDF's) government funded Reformulation Programme.
Director of the SFDF Dr Colette Blackwell commented: "Many of the UK's largest manufacturers have reformulated to great effect in recent years, making progress in areas such as salt and saturated fat reduction and the elimination of artificial trans fats."
Chalmers Bakery is one such business, having reduced the levels of salt and trans fat in its most popular product - the buttery - by ten per cent and 21 per cent respectively.
Its shortbread biscuits now contain 17 per cent less sugar than before, while the puff pastry used in its sausage rolls is now made from significantly lower amounts of salt and fat.
In addition, the bakery's meat pie shells now have 56 per cent less salt and a 30 per cent reduction in fat content, while a new mediterranean-style vegetable pie contains 71 per cent less saturated fat and 50 per cent less fat than a similar traditional Scottish dish. For this, it won the Commitment to Healthy Eating accolade at the 2014 Grampian Food Forum Innovation Awards.
Director of Chalmers Bakery Pamela Chalmers said: "We are always looking at opportunities to improve the healthiness of our recipes for customers without losing the taste and consistency of our much-loved products."
To bring these changes to the company, intern and nutrition student Karolina Papalexi helped it learn about how its products could be made healthier.
Before being rolled out across all Chalmers Bakery outlets, a series of taste tests and customer trials took place, which proved popular and successful among consumers.
The Scottish government's minister for public health Michael Matheson commented: "I am encouraged to see the progress being made across the food industry."